Cheese Slices

Why do some cheeses taste better than others? What do you look for if you want to choose the very best? Where do your favourite cheeses come from and how are they made? If you’ve ever pondered these questions, Cheese Slices is for you.

Cheese Slices offers a unique glimpse into the skills and traditions responsible for the wonderful variety of cheese in the world today. If you’re partial to the odd hunk of cheddar or wedge of brie you’ll love this fascinating, entertaining and sumptuously illustrated book as Master of Cheese, Will Studd, reveals the many stories and secrets behind one of the world’s oldest man-made foods. Cheese Slices is the essential guide to understanding the world’s greatest cheeses – their production, development and origin, both at home and abroad. Discover the wonderful Australian dairies that craft the finest specialist cheeses – from the complex, lively biodynamic goat’s cheese of W.A to the silky soft buffalo mozzarella of the Shaw Valley. Venture a little further from home and explore the ripening caves of Tallegio, the underground cellars of Gorgonzola and the alpine delights of Gruyère, whilst learning the difference between Normandy Camembert and Brie, who makes the best English cloth-bound farm Cheddar, and the easiest way to tell Parmigiano Reggiano, Grana Padano, and Pecorino Toscano apart. Once you have read Cheese Slices, eating cheese will never be the same again.

Published by Hardie Grant Books, this richly illustrated 380-page reference guide provides valuable information on buying, storing and eating cheese. It also looks at the revolution that has occurred in Australia over the past twenty years, and provides tasting notes to help identify the best Australian cheeses.

After reading Cheese Slices, eating cheese will never be quite the same again.